Directions

In a large, heavy bottomed saucepan, heat the oil until smoking. Add the chicken or capon pieces and brown all over, stirring to avoid burning.

Transfer the browned capon parts to a bowl, then add the carrots, onion and celery to the pan and cook until soft and browned. Return the bird to the pan and add 4 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned meat and vegetable bits from the bottom of the pan.

Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours until reduced by half. Occasionally skim off the fat.

Strain the stock, pressing the solids with the bottom of a ladle to extract all the liquid.